Pork Chop Supper - meals for 2

From Taste of Home Healthy Cooking August/September 2008

2 boneless pork loin chops (5oz each)

1 tsp canola oil

1 medium sweet potato, peeled and cut into 1/4" slices

1 small onion, sliced

1 small tart apple, peeled and sliced

1 tsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp pepper

1 can (8oz) sauerkraut, undrained

In a small nonstick skillet, brown chops in oil.  Meanwhile, place the sweet potato, onion and apple slices in a 1 1/2 quart slow cooker.  Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over apple.Top with pork chops and sauerkraut.  Cover and cook on low 3-3.5 hours or until meat juices run clear.

Short Ribs of Beef with Zinfandel and Balsamic Vinegar

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: LOW 7-8 hours

1 8oz can tomato sauce
2/3 C red wine, preferably Zinfandel
1 large shallot, finely chopped
2 1/2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
4 drops hot sauce, such as Tobasco
1/2 tsp salt
3 lb beef short ribs, cut into serving pieces of 3-4 ribs

Combine the tomato sauce, wine, shallot, vinegar, mustard, hot sauce, and salt in a small bowl and mix until smooth.
Arrange the rib portions in the slow cooker and pour the sauce over them; if you have a round cooker, stack the ribs. Cover and cook on LOW 7-8 hours, until the meat is tender and starts to separate from the bone.
Transfer the ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return the ribs to the sauce and reheat in a 300 degree oven until hot. Serve immediately.

Merlot Beef Ragout

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 7-8 hours, optional to cook on HIGH last 45 minutes

1 3/4lb lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2" chunks
1 tsp salt
1/2 tsp freshly ground black pepper
3 Tbsp olive oil
2 medium-size onions, chopped
1 clove garlic, crushed
1 14.5oz can diced peeled tomatoes, drained
1 C dry red wine, such as Merlot

Sprinkle the cubes of beef with salt and pepper. In a large saute pan over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3-4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef.
Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just 15 seconds or so, then add the onions and garlic to the crock.
Pour the tomatoes and wine into the saute pan and raise the heat to high. Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW 7-8 hours, until the meat is tender.
During the last 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some of the moisture evaporate. Serve hot with rice.

Tomatillo Pork and Mushrooms

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: HIGH 3-3 1/2 hours or LOW 5-6 hours

1 1/4 to 1 1/2lb boneless pork loin or shoulder, cut into 1" pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 medium-size yellow onion, chopped
3/4lb white mushrooms, thickly sliced
1 clove garlic, minced
1 28oz can green enchilada sauce
1 7oz jar salsa verde (tomatillo salsa)
1/4 C chopped fresh cilantro

Season the pork with the salt and pepper. In a large skillet over medium-high heat, heat the oil until very hot. Add the pork and cook until browned on all sides, 3 minutes. Transfer to the slow cooker. Add the onion, mushrooms, garlic, and the two sauces to the crock. Cover and cook on HIGH 3-3 1/2 hours (or LOW 5-6 hours), until the pork is tender enough to eat with a fork. Stir in the cilantro. Serve hot.

Pork Chops with Sauerkraut and New Potatoes

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 6-7 hours

1 Tbsp olive oil
2 1" thick boneless center-cut pork chops or shoulder chops
4 red or white new potatoes, thickly sliced
Salt and freshly ground black pepper to taste
Paprika to taste
1 shallot or white boiling onion, minced
1 16oz bag or jar fresh sauerkraut, rinsed and drained
1 Tbsp dry white wine or champagne

In a heavy skillet over high heat, heat the olive oil and quickly sear and brown the pork chops on both sides.
Place the potatoes in the bottom of the slow cooker. Place the pork chops on the bed of potatoes. Sprinle with salt, pepper, paprika, and the shallot. Arrange the sauerkraut over the pork chops, then sprinkle with the wine. Cover and cook on LOW 6-7 hours, until the meat is tender. Serve immediately.

Jesse's Turkey Shiitake Meatloaf

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 6-7 hours, or HIGH 3-4 hours

1 1/4lb ground dark turkey meat
2 eggs, beaten
1/2 large yellow onion
1 medium-size carrot, cut into chunks
1/3 C ketchup, plus 1/2 C for glazing
2 tsp Worcestershire sauce
1 Tbsp dried Italian herbs
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 C fresh bread crumbs
5oz shiitake mushrooms, stems trimmed and coarsely chopped
2 Tbsp chopped fresh Italian parsley

Place the ground turkey and eggs in a large mixing bowl. In a food processor, chop the onion and carrot; add to the meat. Add 1/3 C of the ketchup, the Worcestershire sauce, Italian herbs, salt, pepper, and bread crumbs. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. Divide the meat in half, shaping one piece into a flat oval (or circle, depending on the shape of your slow cooker) about 8 inches long; sprinkle with the mushrooms and parsley. Then place the rest of the meat mixture on top and pinch the sides to seal the mushrooms inside. Use your hands to shape into a nice flat oval or circle.
Spray the inside of the crock with nonstick cooking spray. Make an aluminum foil "cradle" that will help you easily remove the meatloaf from the cooker when it is done. Tear a sheet of foil that is about 14 inches long. Fold in half lengthwise, then in half again lengthwise to make a strip about 3 inches wide. Place the foil strip into the crock lengthwise. The edges of the foil strip will come up the sides of the crock. Place the meat mixture into the crock, on top of the strip, reshaping as necessary. You can also place the meatloaf on a tiny foil-wrapped trivet that fits in your crock, if you like your meatloaf cooked out of its juices. Spread the remaining 1/2 cup ketchup over the top. Cover and cook on LOW 6-7 hours (or on HIGH 3-4 hours), until an instant-read thermometer inserted into the center of the meatloaf reads 160-165.
To serve, lift the meatloaf onto a cutting board or serving platter, using the foil handles; let stand for 15 minutes before slicing. Slide out and discard the foil strip. Slice the meatloaf and serve hot, or refrigerate and serve cold the next day.

Greek Chicken with Feta

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 - 3 quart
Cook: LOW 6-8 hours; cheese added last 15 minutes

One 3oz block feta cheese
1 Tbsp olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 Tbsp tomato paste
Pinch of Greek oregano

Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt).
Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through.
Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.

Italian Meat Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 6-8 hours

2 Tbsp olive oil
2 medium-size yellow onion, diced
1 small carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1 lb lean ground beef or ground turkey
1/2 C dry white wine
Salt and freshly ground black pepper to taste
1 35oz can whole plum tomatoes with basil, undrained
1 6oz can tomato paste

In a large skillet over medium-high heat, heat the oil and cook the onions, carrot, and celery until just beginning to brown, about 10 minutes. Add the garlic and cook for 30 seconds. Transfer the vegetables to the slow cooker.
Add the beef to the skillet and cook until lightly browned, breaking up the clumps with a spoon. Add the wine and cook, allowing the wine to evaporate a bit; season with salt and pepper. Add the beef and wine to the crock. Add the tomatoes and juices, breaking up the tomatoes with the back of a spoon, and the tomato paste. Cover and cook on LOW 6-8 hours.
Serve the sauce ladled from the crock, or cool the sauce to room temperature, store in airtight containers, and refrigerate up to 4 days or freeze up to 1 month.

Mom's Fresh Tomato Basil Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 3 hours

2 lb ripe plum tomatoew, cored and cut into chunks
5 cloves garlic, crushed
1/4 to 1/3 C extra-virgin olive oil, depending on your mood
Salt and freshly ground black pepper to taste
3-4 Tbsp julienned fresh basil leaves

Place the tomatoes and garlic in the slow cooker. Pour the olive oil on top. Cover and cook on LOW for 3 hours, until the tomatoes have broken down into a sauce (or cook on HIGH first 30 minutes to warm up the machine faster).
Over a large bowl, put the sauce through a food mill fitted with the coarse sieve blade. Season with salt and pepper. Place back in the crock and stir in the basil. (If freezing, leave out basil and add to sauce just before serving). Cover and allow to cook about 15 minutes longer on HIGH. Serve hot. The sauce keeps in an airtight storage container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

Essential Marinara Sauce

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 1 1/2 to 3 quart
Cooking: LOW 4-5 hours

3 Tbsp EVOO
1 large shallot, finely chopped
1 38oz can whole plum tomatoes, undrained
3 Tbsp tomato paste
2 Tbsp dry red wine or vodka
1/4 tsp dried mixed Italian herbs or grated zest of 1 orange
Salt and freshly ground black pepper to taste
2 Tbsp unsalted butter or creme fraiche, optional

In a medium-size skillet, heat the olive oil and cook the shallot for 5 minutes to soften. Place the shallot, tomatoes with their juice, tomato paste, wine, and herbs or zest in the slow cooker. Cover and cook on low 4-5 hours.

Season with salt and pepper. Use a handheld immersion blender to puree the sauce, if desired. Swirl in the butter, if a richer sauce is desired, or the creme fraiche, for a creamy sauce. You can keep the sauce in the cook on KEEP WARM for a few hours before serving. The sauce will keep in an airtight container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

Slow Baked Macaroni and Cheese

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: HIGH for 30 minutes, LOW 2-2 1/2 hours

1 1/2 C milk
1 12oz can evaporated milk
3 large eggs
1/4 C unsalted butter, melted
1/2 tsp salt
3 C (12oz) shredded Italian fontina cheese
1/2 lb elbow macaroni or mini penne tubes, parcooked and drained
Freshly ground black pepper to taste
1/2 C grated Parmesan cheese

Spray the bottom and sides of the inside of a slow cooker with nonstick vegetable spray or grease with olive oil. Combine the milk, evaporated milk, eggs, butter, and salt in the slow cooker and whisk until smooth, by hand or using an immersion blender. Add the fontina cheese and macaroni, then grind plenty of black pepper over all; gently stir with a rubber spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
Reduce the temperature to LOW and cook for 2-2 1/2 hours, until the custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

Slow Cooker Turkey Chili Mac

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: Low 5-5 1/2 hours; pasta, corn, and olives added after 4 hours

1 Tbsp EVOO
1 small yellow onion, finely chopped
1 clove garlic, minced
1 lb ground dark turkey
1 14.5oz can diced tomatoes, drained
2 1/2 tsp chili powder
1/2 tsp ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
1/2 tsp salt
1/2 lb elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
1/2 C frozen baby white corn, thawed
1 2oz can sliced black olives, drained
1-2 C grated cheddar cheese
1/4 C choped fresh cilantro for serving

Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over mdium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 1-1 1/2 hours. Top with the cheese to let it melt, and serve out of the crock. Sprinkle each bowl of chili with cilantro.

Old-Fashioned Beef and Mushroom Chili with Chipotle

From Not Your Mother's Slow Cooker Recipes for Two

Use: 3 quart crock
Cook: Low 7-9 hours

3 Tbsp EVOO
1 small yellow onion, chopped
1 stalk celery, chopped
6 ounces shitake mushrooms, sliced
1/2 lb lean ground beef
1 Tbsp chili powder, or to taste
1 15.5oz can crushed tomatoes in puree
2 Tbsp beer, wine or water
3-4 tsp chipotle chile paste, to your taste (chipotle in adobo, pureed)
1 tsp Worcestershire sauce
1 tsp sugar or honey
1 15oz can red kidney beans, cranberry beans or anasazi beans, rinsed and drained
Salt and freshly ground black pepper to taste
Shredded sharp cheddar cheese, sliced avocado and sour cream for serving

In a large skillet over medium-high heat, heat the olive oil and cook the onion, celery, mushrooms until limp. Add the ground beef and cook until the meat is brown. Sprinkle with some of the chili powder about halfway through cooking. Place in the slow cooker and add the tomatoes and their puree, beer, the rest of the chili powder, the chipotle chile paste, Worcestershire sauce, and sugar. Stir to combine. Cover and cook on LOW for 4 hours, stirring occasionally.
After 4 hours, add the beans and salt and pepper. Cover and cook for another 3-5 hours. The longer you let it simmer, the better it gets.
Serve the chili in bowls, topped with cheese, avocado slices, and sour cream

Scalloped Poatoes with Ham

From Fix-It and Forget-It Cookbook

6C raw potatoes, cut into small cubes
1 medium onion, minced
1 tsp salt
1/2lb cooked ham, cubed
4 Tbsp butter
4 Tbsp flour
1 tsp salt
2 C milk
1 1/2 C shredded cheddar cheese

Layer potatoes, onion, 1 teaspoon salt, and ham into slow cooker.
Melt butter in saucepan. Stir in flour and 1 teaspoon salt. Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.
Cover Cook on low 6-7 hours or high 3-4 hours.

Rigatoni

From Fix-It and Forget-It Cookbook

28oz jar spaghetti sauce
12oz rigatoni, cooked
1-1 1/2 lb ground beef, browned (or 1lb ground beef and 1lb sausage)
3 C shredded mozzarella cheese
1/2 lb pepperoni slices
sliced mushrooms and onions, optional

In a 4 quart slow cooker, layer half of each ingredient in order listed. Repeat.
Cover. Cook on low 4-5 hours.

Stuffed Green Peppers

From Fix-It And Forget-It Cookbook

6 large green peppers
1lb ground beef, browned
2 Tbsp minced onions
1 tsp salt
1/8 tsp garlic powder
2 C cooked rice
15oz can tomato sauce
3/4 C shredded mozzarella cheese

Cut peppers in half and remove seeds.
Combine all ingredients except peppers and cheese.
Stuff peppers with beef mixture. Place in slow cooker.
Cover. Cook on low 6-8 hours or high 3-4 hours. Sprinkle with cheese during last 30 minutes.

Reuben Sandwiches

From Fix-It And Forget-It Cookbook

1lb can sauerkraut
1lb sliced corned beef brisket
1/4lb Swiss cheese, sliced
sliced rye bread
sandwich spread, or thousand island dressing

Drain sauerkraut in sieve, then on paper towels until very dry. Place in bottom of slow cooker.
Arrange layer of corned beef slices over sauerkraut. Top with cheese slices.
Cover. Cook on low 3-4 hours.
Toast bread. Spread generously with sandwich spread or dressing. Spoon ingredients from slow cooker onto toasted bread, maintaining layers of sauerkraut, meat, and cheese.

Goodtime Beef Brisket

From Fix-It And Forget-It Cookbook

3 1/2-4lb beef brisket
1 can beer
2 C tomato sauce
2 tsp prepared mustard
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp ground allspice
2 Tbsp brown sugar
1 small bell pepper, chopped
1 medium onion, chopped
1 tsp salt
1/2 tsp pepper

Place brisket in slow cooker.
Combine remaining ingredients. Pour over meat.
Cover. Cook on low 8-10 hours.
Remove meat from sauce. Slice very thin.
Serve on rolls or over couscous.

Broccoli-Cheese Soup

From Fix-It And Forget-It Cookbook

2 160z pkgs frozen chopped broccoli
2 10 3/4oz cans cheddar cheese soup
2 12oz cans evaporated milk
1/4 C finely chopped onions
1/2 tsp salt
1/4 tsp pepper
Sunflower seeds, optional
crumbled bacon, optional

Combine all ingredients except sunflower seeds and bacon in slow cooker.
Cover. Cook on low 8-10 hours.
Garnish with sunflower seeds and bacon.

Calico Ham and Bean Soup

From Fix-It And Forget-It Cookbook

1 lb dry bean mix, rinsed and drained, with stones removed
6 C water
2 C cubed cooked ham
1 C chopped onions
1 C chopped carrots
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
6 C water
1 tsp liquid smoke (optional)

Combine beans and 6 cups water in large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Drian, discarding cooking water, and rinse beans.
Combine all ingredients in slow cooker.
Cover Cook on low 8-10 hours, or high 4-5 hours. Discard bay leaves before serving.